Originally posted by tiki
Actually the best maple syrup i ever had was served hot---right out of the sugering off pot in our garage,where we cooked down the sap from the trees in our driveway. My mom would send one of us out with a pitcher to to fill with syrup hot from the steaming pot. If we were REAL lucky we would get a late spring snow of light fluffy stuff about 3 inches deep and pour the syrup from the pot onto the snow---it would crystalize and we had the best candy in town---and one that i daresay MOST folks will nerver get to experiance. Hot or cold---real maple is hard to beat!
Growing up in the 1970s, I read (and watched) Little House on the Prairie. The first book, Little House in the Big Woods, takes place in Wisconsin, and they have a scene such as you describe. They had little pans of snow, and Ma would pour the hot syrup into the pans and it would make candy when it cooled.
Naturally, I was thrilled by the idea, and ran out into the snow with my bottle of Log Cabin pancake syrup, only to discover that it didn't quite work the same way if you're not actually cooking the stuff down. Just sorta gets absorbed by the snow. :P
I've always had it room temp, but warmed sounds interesting.
There's a fabulous breakfast buffet place west of Frederick, Maryland, not far from where they caught the D.C. snipers, actually. It's an historic house called the Old South Mountain Inn. (http://www.oldsouthmountaininn.com/) Their breakfast buffet is fabulous, but at one point I mentioned to the staff that it would be improved by the use of real maple syrup, rather than the plastic bottle of Aunt Jemima they've been using. Unfortunately, I don't think they took me seriously. I might suggest it again next time I go back, and suggest they heat it, too. They do
have raspberry syrup to ladle up. Why couldn't they have a tub of real maple syrup, too? Hrmph.